Quick salting recipe: lard in brine

There are quite a few salting salting recipes , each with its own nuances. At the same time, it is possible to distinguish conditionally 3 types: dry salting, in brine and with the help of cooking. Especially popular still uses the following salting recipe: lard in brine with pepper and spices. The result is unusually mild and appetizing, perfectly suited as a snack on a festive table or to the main course.

Initially, you should choose the right fat, because this also depends a lot. It should be gentle pink color, while it is easy to cut with a knife. Skin is better to choose thinner, but the presence of meat veins is a matter of everyone's taste, some like that they are thicker, others prefer that they are as small as possible.

After the desired piece is selected, the product is cut into small narrow strips. Since most often salting occurs in the can (usually take a glass, three-liter), then you need to take care that the pieces can be easily unplugged and removed.

Next, you need to pay attention to the very recipe for salting. Salo in brine can be prepared in various ways. For example, you can do this. Prepared lard is put in the dishes, where it will be prepared. Then the brine itself is prepared. It is believed that this product will not be salted, it will take as much salt out of the liquid as necessary. However, it is optimal to put 5-6 tablespoons of salt per liter of water. Put pepper (preferably peas, black or fragrant), crushed garlic, bay leaf, fragrant herbs (you can take dry seeds or fresh herbs). The brine is brought to a boil, after which it is immediately removed and left for a while. Salo is poured with a cooled liquid, after which it is left for three days at room temperature. After this time, pieces are taken, wiped with a paper napkin from excess brine, laid out on food film. From above you can sprinkle with red pepper or other spices to make the taste more piquant. Ready lard stored in the freezer, and, if necessary, for quite some time.

If the time is not so much, salted salmon will be served in a hot way. To do this, pieces of fat are laid out in a saucepan, covered with half salt and left for a day, preferably under the yoke. After that they are poured cold water, put on the stove, brought to a boil and cook for about an hour. Put here laurel leaf, spices, pepper. At the end of cooking, the pieces are taken out, wrapped in oiled paper, placed for several hours in the freezer, after which they are ready for use.

If you take the following salting recipe, the fat in the brine will turn out to be gentle and very soft. In 2 liters of water, put a few spoons of salt and a handful of onion peel (to purchase a pleasant brown color). Brine boiled, filtered, it is sent fat (about 2 kg), left on fire for about 15 minutes, then the dishes are removed and left for 8 hours. After this time, the fat is pulled out, rubbed with pepper, chopped garlic, wrapped in paper (it is better to take parchment) and put in the freezer. After a couple of days, the product can be eaten.

If any given salting recipe is used, the bacon fat in the brine is soft and gentle, and the cooking times are significantly reduced compared to the dry method. Onion husks are added to the pickle to add color to the product. After pickling, you can smoke it a little. Use fat in food, cut into thin layers, you can also sprinkle it with a small amount of vinegar and add the onions cut into rings.